Key Lime Pie Parfaits

Key limes are smaller, rounder and have a yellower flesh than traditional limes. If you can find key limes, use them in this dish to add a sweet-tartness. Recipe from Cooking Light Magazine.

• Ready In: 21 mins
• Serves: 8

Ingredients

• 1⁄2 cup fresh lime juice
• 1⁄4 cup sugar
• 1⁄4 teaspoon lime rind, grated
• 2  large eggs
• 1 (14 ounce) can  fat-free sweetened condensed milk
• 1 1⁄2 cups  light  whipped cream (such as Reddi-whip)
• 1  cup graham cracker (about 8 cookie sheets)
•  grated lime rind (optional)

Directions

1. Combine first 5 ingredients in a large bowl, stirring with a whisk until smooth, pour into the top of a double boiler. Cook over simmering water until mixture thickens (about 6 minutes) or until a thermometer registers 160 degrees F., stirring constantly. Remove from heat. Place pan in a large ice-filled bowl for 20 minutes or until mixture comes to room temperature, stirring occasionally.
2. Spoon 1 tablespoons whipped cream into each of 8 (8-oz.) glasses, top each serving with 1 tablespoons crumbs and 3 tablespoons lime mixture. Repeat layers once, ending with lime mixture. Top each serving with 1 tablespoons whipped cream; sprinkle with lime rind, if desired. Serve immediately.